Dec 1, 2016
Baked Bell Pepper Tacos
4 large bell peppers
3-4 cups taco filling (see below)
3/4 cup shredded cheese, extra as desired
3/4 cup chopped tomato
3/4 cup chopped lettuce
cilantro and lime, as a tasty edible garnish
Cut up tops of peppers
FEISTY FILLING OPTIONS:
a. 1lb ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of FLAVOR GOD Taco Tuesday and it's AMAZING
TASTY TOPPINGS (choose your favorites)
shredded cheddar or pepper jack cheese
sour cream or plain Greek yogurt
fresh or leftover grilled/roasted/sautéed veggies
fresh chopped avocado
pico de gallo
Pre-heat oven to 350 degrees F.
Choose your protein option(s) from the above list and cook via preferred method. Toss in seasonings and the chopped up tops of peppers.
Add cream cheese as desired (adds a creamy flavor)
Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...
Fill each pepper to the brim with your taco filling of choice and top with cheese unless keeping Whole30
Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!
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